Abstract
Microencapsulation protects core materials from deteriorating due to environmental conditions, such as moisture or oxidation, and improves the bioavailability of active compounds, allowing one to make solid formulations from oils and increase their solubility. Wall and core material properties determine the microencapsulation efficiency and the best results are achieved when a wall material mixture is used to prepare the microcapsules. In this work, we optimized the wall material composition (gelatin supplemented with gum Arabic, Tween 20, and β-cyclodextrin) of Turkish oregano microcapsules prepared by spray-drying technology to increase the product yield, the encapsulation efficiency, and to achieve narrower particle size distribution. When the wall material solution contained 10 g of gelatin, 7.5 g of gum Arabic, 1.99 g of Tween 20, 1.98 g of β-cyclodextrin, and 20 g of ethanolic oregano extract, the encapsulation efficiency of oregano’s active compounds, rosmarinic acid and carvacrol, were 96.7% and 99.8%, respectively, and the product yield was 85.63%. The physicochemical properties, microscopic morphology, and in vitro release of the prepared microcapsules were characterized in the study. The use of gelatin as the main coating material, in supplementation with gum Arabic, Tween 20, and β-cyclodextrin, not only improved the encapsulation efficiency, but also increased the in vitro release of both main active compounds of Turkish oregano extract—rosmarinic acid and carvacrol.
Highlights
Turkish oregano (Origanum onites L.) is an aromatic plant widely cultivated in Mediterranean countries and mainly used as a herb
We identified the problems to obtain the higher product yield, the higher encapsulation efficiency, and narrower particle size distribution [8]
The objectives of the present work were to optimize the wall material composition of Turkish oregano microcapsules prepared by spray-drying to maximize the product yield and the encapsulation efficiency, to achieve narrower particle size distribution, to characterize the physicochemical properties and the microscopic morphology of the resultant microcapsules, and to study the release of the main oregano active compounds, rosmarinic acid and carvacrol, from the resultant microcapsules in vitro
Summary
Turkish oregano (Origanum onites L.) (further referred as oregano) is an aromatic plant widely cultivated in Mediterranean countries and mainly used as a herb. Oregano’s active compounds possess a variety of biological activities [1,2,3,4]. Oregano phenolic compounds have been shown to act as antibacterial and antifungal agents [3,4]. The antispasmodic, analgetic, diaphoretic, carminative, as well as antioxidant, antibacterial, antifungal activities of oregano essential oils have been extensively studied [2] and carvacrol has been identified as the main active compound responsible for these properties [1]. Solid formulations from active oregano compounds can be prepared using microencapsulation which helps to mask unpleasant odor or taste, to protect substances from moisture or oxidation, to alter solubility, and to prevent evaporation and incompatibilities [5].
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